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Wonderful, smooth
texture...
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3 lbs |
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acorn squash |
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1 Tbs |
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butter |
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1 medium |
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onion,
finely chopped |
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coarse salt
and ground pepper |
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½ tsp |
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fresh thyme
leaves, plus more for garnish |
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14.5 ounce |
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can
reduced-sodium chicken broth |
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½ cup |
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half-and-half |
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1 |
Place squash on a
paper towel, and microwave on high just until tender
when pierced with the tip of a paring knife, 8 to 10
minutes. Remove from the microwave, and halve each
squash lengthwise (to speed cooling). When cool enough
to handle, scoop out and discard the seeds. Scrape out
flesh into a bowl; discard skin. |
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2 |
In a large saucepan,
heat butter over medium. Add onion; season with salt and
pepper. Cook, stirring occasionally, until tender, 3 to
5 minutes. Add squash, thyme, broth, and 2 cups of
water. Bring to a boil over high heat; reduce to medium,
and cook until squash is very tender, 10 to 12 minutes. |
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3 |
Working in batches,
purée mixture in a blender until very smooth, about 1
minute. Return to pan; add half-and-half, and season
generously with salt and pepper. Thin bisque, if needed,
by adding more water. Serve garnished with thyme. |
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Servings: 4 |
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Cooking Tips |
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*Oven method: Preheat oven
to 450 degrees F. Halve squash lengthwise; scoop out and discard
seeds. Place squash, cut side down, on a rimmed baking sheet;
cover tightly with aluminum foil. Roast until almost tender when
pierced with a knife, 15 to 25 minutes. When cool enough to
handle, scrape out flesh, discard skin, and proceed with step 2. |
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Recipe Source |
| Everyday
Food |
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